Juicy coconut macaroons

Name: Juicy coconut macaroons
Total time: 40 min
Ingredients: 125 g sweetened coconut flakes; 230 g condensed milk (+ 2 additional tablespoons); 1 teaspoon BAM vanilla paste; 2 large egg whites at room temperature; a pinch of salt; 120 g BAM dark chocolate; 40 g finely ground pistachios (optional)

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Preparation time: 40 min
Difficulty:
Number of ingredients: 7

Thesecoconut macaroons are so easy to make, with just five simple ingredients. The result will be a juicy inside and a crispy outside. They will be irresistible! Goodcoconut macaroons will make any coconut lover crazy. Small mounds of flavour with an intense coconut taste.

We only know one term formacaroons here, but there are two in the English language.Macarons can be based on meringue, the famous French sandwich made with almond flour.

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The second type of macaroon, the one we''re going to make today, is based oncoconut and is usually shaped into small mounds with a chewy texture.

A few more BAM tips to makesucculent coconut macaroons a success :

For themacaroons you need sweetened coconut flakes. Unsweetened will unfortunately not work well.
Use egg whites only. The egg whites are important in this recipe - they add moisture to the macarons and provide structure.
The container in which you whisk the egg whites must be perfectly clean, dry and free of residues. Otherwise, the egg whites may not reach firm peaks.

If you prefer juicy macarons with meringue, you can go a little bit easier on the flavouring and prepare them with our BAM macaron mix.

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Ingredients:

for macro-ne:

125 g sweetened coconut flakes
230 g condensed milk (+ 2 additional tablespoons)
1 teaspoon BAM vanilla paste
2 large egg whites at room temperature
a pinch of salt
120 g BAM dark chocolate
40 g finely ground pistachios (optional)

Instructions:

preparation procedure:

Preheat the oven to 180°C. Line two baking trays with baking paper. In a large bowl, mix the coconut flakes, condensed milk and BAM vanilla paste until well mixed. In a separate bowl, whisk together the egg whites and salt. Beat with an electric mixer until stiff peaks form. Gently fold the egg whites into the coconut mixture until fully combined. Using a 1 1/2 tablespoon cookie scoop, scoop the mixture and shape into balls and place on the prepared cookie sheet, at least 1-2 inches apart.

Bake for about 23-25 minutes or until the tops start to turn golden brown. Let the macaroons cool on the baking trays for a few minutes, then transfer to a wire rack to cool completely. If dipping in melted dark chocolate, make sure they are completely cooled. Dip the bottom of each macaroon in the chocolate, then in the crushed pistachios. Place back on the baking tray to set the chocolate. Eat and enjoy!